Clos Cantenac AOC Saint-Émilion Grand Cru, 2017

Only 200 cases of Clos Cantenac were produced in 2017. The dilemma for any producer is not simply the financial implication of such a low crop but also how to satisfy customers around the world and keep them in supply – not an easy one to solve. As a supporter and friend, Martin Krajewski held some cases back for Opimian members. The 2017 is not as exuberant as the previous 2016 vintage was at this time last year, yet it is concentrated and structured with all the hallmarks of a wine that will develop nicely. Herbal notes with some black fruits and wild berries give it less of an opulent Merlot style but it is classic Bordeaux in nature. Produced from 100% Merlot, all grapes were picked by hand into small crates. Grapes went through a rigorous two-stage sorting process to eliminate any under ripe or damaged berries – heartbreaking given the already low yields – but the only way to produce the high quality sought by Martin and Charlotte. After a short cold soak, fermentation proceeded at a controlled temperature of 25°C with regular pumping over. The wine was transferred to barrels 50% new and 50% second and third use and matured for 12 months.

Only 200 cases of Clos Cantenac were produced in 2017. The dilemma for any producer is not simply the financial [...]

Only 200 cases of Clos Cantenac were produced in 2017. The dilemma for any producer is not simply the financial implication of such a low crop but also how to satisfy customers around the world and keep them in supply – not an easy one to solve. As a supporter and friend, Martin Krajewski held some cases back for Opimian members. The 2017 is not as exuberant as the previous 2016 vintage was at this time last year, yet it is concentrated and structured with all the hallmarks of a wine that will develop nicely. Herbal notes with some black fruits and wild berries give it less of an opulent Merlot style but it is classic Bordeaux in nature. Produced from 100% Merlot, all grapes were picked by hand into small crates. Grapes went through a rigorous two-stage sorting process to eliminate any under ripe or damaged berries – heartbreaking given the already low yields – but the only way to produce the high quality sought by Martin and Charlotte. After a short cold soak, fermentation proceeded at a controlled temperature of 25°C with regular pumping over. The wine was transferred to barrels 50% new and 50% second and third use and matured for 12 months.

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